Khai Luk Koei Son In Law Eggs Food

SON-IN-LAW EGGS RECIPE

Steps:

• In a wok, heat the oil over medium heat.
• Add the eggs and deep fry for 4-5 mins until they look brown and crisp on the outside. Remove and set aside.
• Add the onions to the oil and deep fry for 2-3 minutes until they are browned and crisp. Remove and set aside.
• In a pan, add the tamarind paste, jaggery, fish sauce, chili flakes, dried chilies and bring to a simmer. Let it cook until it is thickened a little for about 3-4 mins.
• Cut the eggs in half and place on a plate.
• Pour the sauce on top and top with the fried crisp onions and dried chilies.
• Garnish with cilantro and serve right away.

KHAI LUK KOEI (SON-IN-LAW EGGS)

Steps:

• Soak dried chilis in warm water to cover until just softened.
• Drain and discard water.
• Finely shred chilis and set aside.
• strain tamarind pulp save juice.
• In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
• Remove with slotted spoon to paper towels to drain.
• Remove all but 2 tablespoons of oil from pan.
• Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
• Remove with slotted spoon to paper towel to drain.
• Add chilis and stir-fry 30 seconds or until crispy.
• Remove with slotted spoon to paper towel to drain.
• Remove all but 1 tablespoon from pan.
• Add remaining shallot and stir-fry 1 minute.
• Add tamarind juice and salt, bring to a boil.
• Add sugar and cook stirring constantly until just combined.
• Add corn starch mixture and cook 1 minute or until slightly thickened.
• Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
• Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.